Friday, 20 November 2015

monkfish and king prawn thermidor with barber's 1883 vintage reserve.

As a huge seafood lover, for me there's nothing better than an indulgent fish dish. Certainly seafood can be healthy, but if I see a luxuriously creamy thermidor on the menu then I'll bound to choose it. Tasked to create a recipe featuring Barber's 1883 Vintage Reserve Cheddaras the star, I immediately thought of an oozing, cheesy thermidor with a hint of parsley and kick of mustard. In this case, I've mixed it up and created a more accessible king prawn and monkfish thermidor recipe which is served with hand cut chips and roasted tomatoes. See, you'll even be getting your five a day...